It’s coming on strawberry season here in South Carolina, and one of our favorite desserts is strawberry shortcake.

Last year I started making the cake part of strawberry shortcake from Bisquick, and it’s a quick and easy dessert that even a non-baker like me can do.

(Now, don’t be a Bisquick snob. You can wave your hand over this flour mixture and the most fabulous things happen! Our joke is that if you are using Bisquick, you have to tell it what you are making, and it will magically adjust.)

You can find the directions on the back of the Bisquick box, but I change it up a little bit.

Mix these ingredients together until a wet dough forms. I add a splash more sugar, enough so that the top of the batter is covered. It’s maybe 1/2 cup of sugar total.

Drop the dough in biscuit sized bits onto a baking sheet or stone (I use a stone), and cook for 12-15 minutes. The ingredients above make about 6 little cakes. You may want to experiment with the sugar levels. The first time we thought the basic recipe wasn’t sweet enough, hence our additions.

For the strawberries, cut them up and sprinkle with a bit of sugar or honey. For the topping, we use Cool Whip Lite, but you can also whip your own cream if you have time on your hands. If you’re a busy working mom throw a dollop of Cool Whip or ice cream on the top and mission accomplished.